Our Family Cookbook - The Crossley's 10.02.2021

Our Family Cookbook The Crossley's Est. 10. 02. 2021

THANK YOU! Wesley, 7

Thank you all for celebrating our special day with us!

We hope you enjoy this ever evolving cookbook. I will be continually adding to it over time, compiling a lifetime of recipes to pass down through the generations.

Bon Appetit!

Jeremy, Sarah & Wesley Kyra, Tully & Lolo Too!

Kyra, 2

Tully, 2

LoLo, 8

Sam, Kitty & Nora Casale

Norah's Breakfast Cookies (Scones) SERVES 12 | 1.5 HRS TOTAL

We affectionately call these scones “breakfast cookies.” They’re so good they’ve tricked our toddler into thinking that they’re actual cookies. Don’t be afraid to have some fun and mix this recipe up! We use oat milk and vegan butter to avoid lactose, but real milk and butter works great too. We like to use our favorite bar of dark chocolate but the scones work well with chocolate chips, nuts, dried fruit, etc.

For the Dough: Topping: 2 3/4 C. all-purpose flour 2 teaspoons oat milk 1/3 C. Sugar 2 tablespoons white sugar 3/4 teaspoon salt 1 tablespoon baking powder 8 tablespoons (113g) butter, cold (we use organic earth balance) 1 cup chopped chocolate bar (use one you wouldn’t mind eating on its own) 2 large eggs 2 teaspoons vanilla extract 1/2 cup to 2/3 cup to 113 (152g) oat milk (we use full fat Oatley)

1.In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2. Work in the butter using a fork or pastry cutter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.

3. Stir in chopped chocolate.

4. In a separate mixing bowl, whisk together the eggs, vanilla, and oat milk. Add the liquid ingredients to the dry ingredients.

5. Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.

6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick.

8. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

9. Brush each circle with oat milk, and sprinkle with coarse white sparkling sugar.

10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third.

12. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

13. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Weeknight Pasta all’Amatriciana SERVES 2 & A TODDLER | 30 MINS

INGREDIENTS ½ Tablespoon Olive Oil (really just enough to have a thin coating on bottom of your pan) 8 oz pasta of choice (try to find a pasta with a starchier outer coating, trader joes has a good one) 4 oz pancetta (or guanciale if you can find it) small dice 1 cup loosely packed finely grated pecorino (plus more for snacking and topping) ¼ tsp red pepper (up to 1 tsp if you like it spicy) ½ tsp freshly ground black pepper, plus more for topping 14 oz can whole peeled tomatoes (san marzano preferred)

Want a simple recipe to impress your significant other? If so, you’ve turned to the right page. This is an easy favorite in our house but really tastes like a restaurant quality dish.

METHOD 1. Boil 2 quarts of water with two teaspoons of salt ( we use Diamond Kosher. If you are using table salt, or fine salt use only 1 teaspoon) a. The reason for using less water is to maintain starcher pasta water to thicken the final sauce.

2. Boil pasta to 30 seconds shy of package instructions.

3. While pasta is cooking, heat olive oil over medium heat until it shimmers.

4. Add pancetta and cook until lightly browned about 35 mins.

5. Add red and black pepper and stir until fragrant, about 30 seconds.

6. Stir in the tomatoes with the liquid, while crushing the tomatoes between your fingers.

7. Turn off heat, add ½ cup of pasta water and pecorino and stir vigorously to emulsify the sauce 8. Add finished pasta to sauce with tongs directly from boiling water and continue stirring 9. Add pasta water as needed to thin the sauce to desired consistency. It will thicken as it cools, so leave slightly looser than intended.

10. Plate and finish with fresh black pepper and fresh grated pecorino.

Fat Basset Martini By: Sam Cass

SERVES: 1 2.5 oz London Dry Gin (do not make with vodka) .5 oz dry vermouth Lemon

When making this recipe, if you start to grab the vodka, put it back. This bassettini is gin only! It was taught to Sam by his grandfather and is lovingly named after his beloved basset hounds.

1. Place liquid ingredients in a mixing glass (in a pinch a pint glass will do).

2. Add enough ice to the glass to completely cover the liquid and chill the glass (approx. 4-8 cubes depending on glass).

3. Stir until the glass forms condensation on the outside of the glass (this ensures that the drink is properly chilled. If the glass is thick this will not work, in this case stir about 40 times).

4. Strain into a chilled martini glass.

5. Peel the outer layer of the lemon, squeeze peel over the glass and drop in.

6. Drink immediately Optionally this drink can be served with cocktail onions to make a Gibson, or an “I just watched the Queen’s Gambit.”

To make this drink “dirty” add in a bar spoon of olive brine prior to stirring and serve with olives.

Ingredients: 1 tablespoon extra virgin olive oil or enough to coat the bottom of your skillet 1 cup diced yellow or white onion 1 teaspoon minced garlic 2 cups low sodium chicken or vegetable broth 14.5 ounce can diced tomatoes 8 ounces tomato sauce 1 teaspoon Italian seasoning ½ teaspoon crushed red pepper flakes ¼ teaspoon salt freshly ground black pepper 10 ounces dry uncooked penne pasta ⅓ cup half and half or heavy cream ½ cup freshly grated Parmesan cheese divided 1 pound raw shrimp, extra large (26-30) or large (31-40) peeled, deveined, tails removed (if frozen, thaw completely before beginning) 5 ounces fresh baby spinach www.fromvalerieskitchen.co m/shrimp-and spinachpasta/

Tamara Boyd

Shrimp + Spinach Pasta PREP TIME

5 min

COOK TIME

25 min

SERVES

4-6

This Shrimp and Spinach Pasta in a flavorful tomatoparmesan cream sauce is an irresistible one pot meal.

Impressive enough to serve to guests but so easy you can make it any night of the week!

1. Heat the olive oil in a large skillet over MEDIUM heat. Add the onion to the skillet, and cook, stirring often, until softened, about 2 to 3 minutes. Add the garlic and sauté for another minute or two.

2. Add the broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper, and the pasta. Increase heat and bring to a boil. Cover the skillet, reduce to LOW and simmer for 15 to 18 minutes, or until pasta is al dente.

3. Stir in the half and half or cream, half of the Parmesan, and the shrimp and cook over MEDIUM-LOW heat until the shrimp is opaque, slightly pink, and cooked through, about 3 to 4 minutes. Add the spinach in a big heap on top.

You want spinach to still have some life to it so remove the skillet from the heat after you add it and stir it in just until it wilts. Sprinkle remaining Parmesan over the top, and serve.

Crossley Holiday Caramel Corn SERVES 8 - 10

INGREDIENTS

METHOD

for the pastry: 3/4 C. Popcorn Kernels

1. Preheat oven to 200 degrees.

for the caramel sauce: 2 sticks of butter 2 c. light brown sugar 1 1/2 c. light corn syrup 1 tsp salt 4 tbs. pure vanilla 2 tbs. baking soda

PREP TIME: 15 mins COOK TIME: 3 Hours

2. Use an air popper to pop popcorn kernels. after corn is popped discard all un-popped kernels 3. Coat large turkey pan with cooking spray. Add popped popcorn.

4. Carmel Sauce: Mix butter, brown sugar, corn syrup and salt in a 2qt sauce pan on a med/high heat stirring continuously. Bring to a boil then lower heat to med and boil for about 5 mins without stirring (should be a low boil lower heat as needed) remove from heat. Stir in vanilla then baking soda. Sauce should start fluffing.

5. Immediately take your sauce and pour over popcorn evenly. Stir with a wooden spoon to even out quickly 6. Put in the oven for 45 mins, stir and repeat four times!

Crossley Holiday Carmel Corn is a true labor of love we look forward making every holiday season for our friends and family.

Jamie's Classic Dumplings

PREP TIME

15 min

FREEZE TIME

1 day

INGREDIENTS

METHOD

(2) 32oz cartons of chicken/vegetable broth

1. Bring broth to a boil.

(5) Small/(3) Large cans of biscuits

EQUIPMENT Stirring Spoon Measuring Cup Stock Pot

SERVES

12

2. Add pepper & salt to your liking 3. Pinch off medium size pieces of each biscuit & carefully drop in broth.

4. After all biscuits are put in broth, slow to simmer & cover for 10 mins. Stir every few minutes.

5. uncover and slow simmer for another 10 mins. stir every few minutes.

Enjoy!

Chicken Ramen

SERVES 2 | 15 MIN, PREP | 1 HR TOTAL

We came across this recipe when I ordered a bowl of ramen from a local restaurant (the only ramen place in town) and it was too spicy and included cheese…yuck! So, I turned to good ‘ol Google. Luckily, Fork, Knife, Swoon came through for me with this delicious recipe!

Enjoy!

Ingredients: 2 Chicken Breasts (boneless & skin on) Salt& Pepper, to season chicken 1 Tbsp Unsalted Butter 2 tsp Sesame or Vegetable Oil 2 tsp Fresh Ginger, minced 3 tsp Garlic, minced 3 Tbsp Low-Sodium Soy Sauce 2 Tbsp Mirin 4 Cups Chicken Stock 1 oz Dried Shitake Mushrooms (or ½ cup fresh) 1-2 tsp Sea Salt, to taste 2 Large Eggs ½ Cup Scallions, sliced 2 (3 oz) Packs Dried Ramen Noodles Optional: Fresh Jalapeno Slices, for serving

1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large ovensafe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes.

Flip the chicken over and cook for another 4-5 minutes, until golden.

Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.

Add the stock, cover, and bring to boil.

Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

4. Prepare Ice Bath: Fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process.

Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

5. Assemble the Ramen Bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft-boiled egg. Serve immediately.

Joey, Sydnie & Chewy 2020

Pasta a la Bolognesa

PREP TIME

20 min

INGREDIENTS 1 big red onion chopped 4 cloves of garlic 2 thai chilli chopped 1/2 Kilo minced beef 1 small can tomato paste 2 reg. cans tomato paste 1/2 C. wine/balsamic vinegar 1/2 C. carrots, shredded pasta parmigiana

Note for the chef: Italian brand pasta works best, such as Barilla. Add salt & a drop of oil to boiling water for best results.

COOK TIME

90 min

SERVES

6

METHOD 1. Sauté onions for couple minutes then add minced beef.

Cook beef until well done.

2. Add half cup wine/balsamic vinegar. Cover for 2 minutes on slow fire.

3. Add salt/pepper, italian spice, shredded carrot and tomato paste. Cook for 15 minutes then add the tomato sauce.

4. Cook on slow fire and cover for at least 1.5 hours and stir regularly. ( The longer it cooks the better it tastes!).

5. Prepare the pasta al dente.

6. Mix the sauce with the pasta and add the cheese! ( as much as your heart desires) Buon appetito!

Kaye's Lemon Orange Cake This is the most moist cake you will ever eat. Make sure you serve it with a tall glass of cold milk .

PREP TIME

10 min

COOK TIME

35 min

SERVES

8-10

INGREDIENTS

METHOD

1 box yellow cake mix 1 pkg. Lemon Jell-O 3/4 C. Water 3/4 C. Oil 4 Eggs Juice of 1 Lemon

For the Cake: Heat oven to 350.

Mix cake mix, Jell-O, and water on low, add one egg at a time.

Increase to medium speed add oil and juice beat 2 mins.

Pour in prepared 13x9 cake pan bake for 35 minutes.

Frosting: 3 Tbl. Butter 1 C. Sugar Juice of 1 Orange Pre-heat oven to 350°F

For the Frosting: Heat all ingredients over low heat until melted, pour over cake.

9X13 Cake Pan

Jennifer + Dean Pranin

Stefanini Hunter's Chicken

INGREDIENTS 1 Whole Fryer Chicken 1/4 C. Oil 3/4 tsp. Garlic Powder 1/2 tsp. Onion Powder 1 T. Sweet basil 1 tsp. Oregano 1 T. Rosemary 1 tsp. Salt 1 tsp. Pepper 3/4 C. Cider Vinegar

METHOD 1. Wash chicken and cut into 2 inch pieces. Use deep skillet for ease in turning chicken.

2. Heat oil on medium, add chicken pieces and sprinkle with garlic and onion powder. Cook uncovered, stirring often until done.

3. Crush sweet basil, oregano and rosemary in palm of hand, sprinkle over chicken. Stir until all ingredients are thoroughly mixed.

4. Turn heat to high. when all pieces are hot, add vinegar at once.

5. Cook and stir until vinegar has dissipated. Turn heat back to medium and brown for about 10 mins, stir frequently.

Chocolate Crinkles

METHOD 1. Mix granulated sugar, oil, vanilla and chocolate.

2. mix in eggs, one at a time. Stir in flour, baking powder & salt. Cover & refrigerate at least 3 hours.

3. Heat oven to 350 degrees. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls .Place about 2" apart on greased cookie sheet. Bake until no indentation remains when touched, 10-12 mins.

About 6 dozen cookies; 70 calories per cookie *If using self-rising flour, omit baking powder & salt.

INGREDIENTS 2 C. granulated sugar 1/2 C. vegetable oil 2 t. vanilla 4 squares (1oz. each) unsweet chocolate, melted & cooled 4 eggs 2 C. all-purpose flour* 2 t. baking powder 1/2 t. salt 1 C. powdered sugar

Note for the chef: Do not 1/2 the recipe, the cookies do not turn out the same!

The Future Mr. & Mrs. Stone

Yvette's Lemon Dessert By: Yvette Sanfilippo

SERVES: 15 1 1/4 C. Flour 1 stick Margarine (Softened) 1C. chopped Nuts dash of salt 1 8oz. pkg. cream cheese 1 C. powdered sugar 1/2 C. cool Whip 2 small boxes instant lemon Jell-O 3 C. milk

1. Mix together flour, margarine, nuts (saving a few to sprinkle on top at end) and salt.

2. Press into 13x9 inch pan. Bake at 350 degrees for 20 mins.

Mix cream cheese, powdered sugar, and cool whip.

3. Spread over crust. Mix 2 boxes instant Jell-O with 3 cups milk. Spread over cream cheese layer. Use remaining cool whip on top.

4. Sprinkle with remaining chopped nuts. Chill at least 1.5 hrs. before serving.

Yvonne's Baked Beans

PREP TIME

45 min

COOK TIME

8 hrs

SERVES

6

INGREDIENTS

METHOD

3 Large onions 3 Strips bacon 1pkg. Large Lima beans or 3 Large cans baked beans 1lb. Salt pork 1 Bottle ketchup 1/4 C. Brown sugar

1. Soak lima beans overnight in salt water. Brown onion, bacon, and salt pork. Do not drain!

2. Add 6 cups water (or more) add bottle of ketchup and 1/4 cup brown sugar. Add beans, cover and cook 4 to 5 hours.

3. Bake in foil covered casserole in oven at 300 degrees for 3 hours.

4. Uncover for last 20 minutes until crusty.

Broccoli Salad by: Beth Wood

PREP TIME

10 min

COOK TIME

0 mins

INGREDIENTS

METHOD

1 Bunch fresh broccoli, chopped 12 Slices bacon, crisp & crumbled 1C. Sunflower seeds or pine nuts 1/2 Red onion, finely chopped 1C. Raisins 1C. Mango 2T. Cider vinegar 1/4 C. Sugar 1 squeeze fresh lemon juice

1. Combine all ingredients.

2. Refrigerate until chilled.

3. Ready to Enjoy!

SERVES

6

Ingredients: For red velvet dough: 1 package red velvet cake mix, regular size 1 package (1/4 ounce) active dry yeast 2 ½ to 3 cups allpurpose flour 1¼ cups warm water For filling: ¼ cup butter, melted 1 tablespoon ground cinnamon ½ cup brown sugar For topping: 4 ounce cream cheese, softened 2 cups powdered sugar 1 teaspoon vanilla extract ¼ cup butter, softened Valentine's sprinkle, optional

120 MIN, PREP | 20 MIN, COOK TIME

Wesley's Red Velvet Rolls These red velvet rolls are so good. It will be hard to stop eating them!

To make red velvet dough: 1. In a large bowl, combine red velvet cake mix, yeast and 1 cup flour 2. Add warm water and beat on medium speed 2 to 3 minutes 3. Add additional flour and knead with a stand mixer or by hand to form a soft dough 4. Spray a large bowl with non-stick cooking spray and place dough inside 5. Cover the bowl with plastic wrap and let the dough rest in a warm place for an hour until doubled in size To make filling: 1. In a small bowl, mix brown sugar and cinnamon, set aside 2. After dough has risen place dough on a lightly floured surface and roll out into a large rectangle about ¼ "thick 3. Spread melted butter over the dough and sprinkle with brown sugar mixture 4. Start from the farthest edge and carefully roll the dough into a log 5. Using a sharp knife, cut into 12 equal pieces 6. Place cinnamon rolls in a 9x13-inch baking dish with parchment paper 7. Cover with kitchen towel and let rise for another 1 hour 8. Preheat oven to 350°.

9. Bake 15-20 minutes or until lightly browned To make topping: 1. In a small bowl, beat cream cheese and butter until fluffy 2. Add powdered sugar and vanilla extract and mix until combined 3. Spread topping over warm rolls 4. Sprinkle with Valentines sprinkles

The most indispensable ingredient of all good home cooking: love for those you are cooking for.

SOPHIA LOREN

No one is born a great cook, one learns by doing.

JULIA CHILD

One of the great gifts that you can give people is to cook for them.

INA GARTEN

Meal Planner MONDAY Breakfast

Lunch

Dinner

Snacks

Dinner

Snacks

TUESDAY Breakfast

Lunch

WEDNESDAY Breakfast

Lunch

Dinner

Snacks

Dinner

Snacks

Dinner

Snacks

Dinner

Snacks

Dinner

Snacks

THURSDAY Breakfast

Lunch

FRIDAY Breakfast

Lunch

SATURDAY Breakfast

Lunch

SUNDAY Breakfast

Lunch

Grocery List FRUITS AND VEGETABLES

DAIRY AND EGGS

MEAT AND FISH

FROZEN

CANNED

BEVERAGES

BREAD/PASTA/GRAINS

BAKING

SNACKS

OTHER

Recipe Card RECIPE:

NOTES

FROM THE KITCHEN OF: SERVES: PREP TIME: COOK TIME: TOTAL TIME:

INGREDIENTS

METHOD

Recipe Testing RECIPE

RATING

Conversion charts OVEN TEMPERATURES gas mark 1 2 3 4 5 6 7 8 9

WEIGHTS

°C

°F

140 150 160 180 190 200 210 220 240

275 300 325 350 375 400 425 450 475

VOLUMES

ounces

grams

fluid ounces

millilitres

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16/1lb

25 50 75 110 150 175 200 225 250 275 315 350 365 400 425 450

1 2 3 4 5 6 7 8 9 10 15 20/1 pint 1¼ pints 1½ pints 1¾ pints

25 55 75 120 150 175 200 225 250 275 425 570 725 850 1 litre

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Equipment RESOURCE 1

RESOURCE 2

RESOURCE 3

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RESOURCE 4

RESOURCE 5

RESOURCE 6

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RESOURCE 7

RESOURCE 8

RESOURCE 9

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Glossary

BAIN-MARIE

CREAM

LARDONS

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BAKE BLIND

EGG WASH

PROVE

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BEAT

FOLD IN

RELAX

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BLANCHING

GLAZE

ROUX

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CARAMELISE

KNEAD

ZEST

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Menu

Salmon fishcakes Hollandaise sauce

Goat's cheese and broccoli tart Bean, orange and mint salad

Apricot, cardamom and pistachio ice lollies

Campari and orange

THANK YOU

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Cecily

Bread, buns and pastries

COMFORTING CELEBRATION CARROT CAKE This is my all-time favourite cake. I remember when I was little my grandmother always made this special cake for celebrations and holidays. Gooey and utterly delicious, I'd always beg for more and after quickly checking my parents weren't looking, she'd slip me a second slice.

Fresh fruit and vegetables

Cakes, pies and biscuits

A delicious cheese and herb pie

SERVES 8 - 10

Herbs are the most used cooking ingredient in our home. Our herb garden sits precariously on the window sill so we can lean out the window and snip off what we need. I also buy bucket-loads from farmers' markets and use them liberally in salads, aromatic pastes and vegetable stuffing.

These mini pies, inspired by my travels in Morocco, are perfect for a light, vegetarian meal. Serve with the Burnt aubergine and pomegranate soup (see page 121).

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1 large onion, diced 500g chard, shredded 150g celery, sliced 30g mint, chopped 20g dill, chopped 100g mature Cheddar grated zest of 1 lemon 2 free-range eggs 250g puff pastry

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Pre-heat oven to gas mark 4, 350°F (180°C)

20cm baking tray, oiled

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